Leek and Potato Soup (Cawl cennin a thatws)
Ingredients
I rasher bacon, diced
25g (loz) butter
2 large leeks, washed and chopped
450g (lb) potatoes, peeled and diced
900ml (1½ pints) chicken stock
300 ml (½ pint) milk (I used almond milk)
2 tablespoons parsley, chopped
salt and freshly ground black pepper
lemon juice to taste (optional)
- To garnish
cream
chopped parsley
Directions
- In a large saucepan fry the diced bacon in the butter. Add the leeks and potatoes and cook gently for 5 minutes.
- Pour in the stock and milk, bring to the boil, and continue to simmer for 20 minutes.
- Cool slightly, then liquidize and season to taste, adding a squeeze of lemon
- juice if the flavour is too bland.
- To serve, pour the soup into bowls, swirl a spoonful of cream into each one and add a sprinkling of parsley.
- As a main meal soup, serve unblended, leaving the pieces of bacon and vegetable intact, with, perhaps, a bowl of grated Cheddar cheese or even some slices of frankfurter sausage added.
Notes
- For an iced summer soup, try adding a dash of cold white wine.